Pickles & Chutneys

Aam Ka Achar (Mango Pickle)

Name: Aam Ka Achar (Mango Pickle)
Cuisine: Pakistani
Ingredients: Aam Ka Achar; Raw green mangoes - 1 kg (firm and slight ly sour); Salt - 1/4 cup (non-iodized); Red chili powder - 2-3 tablespoons (adjust to your spice preference); Turmeric powder - 1 teaspoon; Fenugreek seeds (methi) - 1 tablespoon (roasted and ground); Mustard seeds (rai) - 1 tablespoon; Mustard oil - 1 cup (for traditional flavor) or any other cooking oil - 1 cup; Asafoetida (hing) - a pinch; Jaggery (gur) or sugar - 2-3 tablespoons; Sterilized glass jar with a tight-fitting lid; Nigella seeds (kalonji) - 1 tablespoon; Fennel seeds (saunf) - 1 tablespoon

Tribal Cookbook

The story

Aam ka Achar, or Pakistani Mango Pickle, is a quintessential condi ment in Pakistani cuisine. Mangoes have a special significance in the country due to their abun dance during the summer season. Preserving mangoes as a pickle allows people to enjoy their delightful flavor even during the off-season. The art of pickling in Pakistan dates back centuries, with each region having its own unique recipe and variations. Aam ka Achar is not only cherished for its tangy and spicy taste but also for the memories it evokes of family gatherings, festive occasions, and the warmth of traditional Pakistani hospitality.

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